Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand.

Add the warm water, starting with 3/4 cup and mix well.

Continue to add water until a soft, cohesive dough is formed.

Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round.

Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference.

Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks.

Bake until the second side has slightly browned - should brown in a very short time.

Keep warm in a tortilla keeper or wrapped in a cloth until served.Note: Will freeze in a sealed plastic bag for up to three months.

*Wheat & Gluten free bread

Yield 1 Servings

*6 cups Brown rice flour

*2 teaspoons Sea Salt

*4 tablespoons Brown sugar (Or 2 pckg. of Stevia)

*4 tablespoons Extra Virgin Olive Oil

*1½ tablespoon Yeast; (1 1/2 to 2)

*3 cups Warm water

Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker. Note 3: gluten free white flour is available from some mills Joan,"Flour Power" >From: LIR119@... From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe Recipe By : ElMolino Mills, Best Recipes